Sentences with phrase «bowl of water while»

Keep aside in a large bowl of water while you prepare the onions.

Not exact matches

While the crust is baking, make the filling: melt the chocolate with the corn syrup and the oil in a double boiler (put the ingredients in a heatproof bowl over a pot of simmering water).

While the cookies are freezing melt the chocolate chips in a heatproof bowl set over a pot of boiling water.

With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand.

Mix flax meal and water together in a small bowl and let sit while you prepare the rest of the ingredients.

And I'm sure one of the cats will trip me on my way to the door while begging for fresh, cold water, even though there's 4 bowls of it on the floor right now.

Place the cashews for the cilantro drizzle in a bowl of water to soak while making the recipe, then drain.

While waiting for the noodles, defrost shrimp in a bowl of lukewarm water.

I keep a bowl of water nearby to re-wet my hands while mixing the dough.

Get a pot of water on the stove while you run some hot water in a small bowl for the mushrooms.

In small bowl or cup add masa flour, then slowly add water while stirring, to get a mixture that's thick but still pours (kind of like the texture of a thick salad dressing).

Also, I just cut the circles out and put a dallopp of filling in each one, instead of picking them off the surface, then I dip my finger into a bowl of water and go around the edge so that the seam will stick together better when boiling, because seems like it doesn't stay together well enough if I don't and it opens up while boiling...

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

While ginger is infusing, pour remaining cup of water into a bowl.

For a more kid - friendly method, melt the pb in the microwave and then put the pb bowl over a bowl of warm water while you mix in the cereal.

Just an idea I've had while reading these comments (I haven't tried it)-- I wonder if, in warmer climes, you could freeze the bowl or put it in a sink of ice cold water and then whip??

While it is baking, take the extra 1 tablespoon of honey and mix it with 1 tablespoon of water in a small bowl.

While the oats are cooking, prep all of your topping ingredients; slice the banana and mix the carob powder, water and sugar in a small mixing bowl and set aside.

I shredded it on the finer side of the grating disc and placed it in a small strainer, over a bowl, and weighted it down to squeeze out some of the water while I prepped the other ingredients.

Combine the gelatin and 1/2 cup of cold water in the bowl of your electric mixer and let stand while you complete the syrup.

Hi, I had heard of no - knead bread for a while, even tried something that was close to it but didn't really succeed (I had no pot at the time, so I just used a baking sheet on the oven tray and an oven - proof bowl of water — didn't turn out as expected, my dough was too wet but we ate it anyway, it was not too bad just flat).

While carrots are steaming, mix together the dressing in a serving bowl: 2 T vinegar, cider, white wine or champagne; 2 T olive oil; 2 t dried dill; 1/4 t powdered mustard, or 1 t regular mustard; 1 or 2 cloves of garlic, finely minced / When carrots are al dente, still slightly crunchy, drain and rinse immediately with cold water / Drain again and while still warm mix into serving bowl with the dressing / Stir in parsley when ready to sWhile carrots are steaming, mix together the dressing in a serving bowl: 2 T vinegar, cider, white wine or champagne; 2 T olive oil; 2 t dried dill; 1/4 t powdered mustard, or 1 t regular mustard; 1 or 2 cloves of garlic, finely minced / When carrots are al dente, still slightly crunchy, drain and rinse immediately with cold water / Drain again and while still warm mix into serving bowl with the dressing / Stir in parsley when ready to swhile still warm mix into serving bowl with the dressing / Stir in parsley when ready to serve.

While waiting for the squash to bake, combine cranberries and raisins in a bowl with 1 cup of boiling water.

Stir the flaxseed and water together in a small bowl and set aside to gel up while you work with the rest of the ingredients.

In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe.

While the peppers bake, in a small bowl, combine the Mexican crema, the juice of 2 lime wedges, half the cilantro and 1 tablespoon of water.

In a heat - proof bowl above a pot of simmering water, heat the eggs and sugar to 110 - 120 ºF (43 - 49 ºC) while whisking constantly.

While potatoes bake and lentils simmer, place cashews, 1/4 cup water, lemon juice and salt into a blender or food processor and blend until smooth, stopping to scrape down sides of bowl as needed.

Step # 6: Turn the mixer on low speed and, while running, slowly pour the hot water down the side of the bowl into the gelatin mixture.

Put the shrimp in a bowl of cold water to thaw while you make the chimichurri sauce.

I used a magic bullet, and to make sure it was hot enough I pulled out the eggs and put them in a bowl of hot water to take the chill off while I was getting ready for work.

What I did, was taking the eggs out of the fridge after I wake up and putting them in a bowl of hot water to take the chill off while I got ready for work.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Pro tip: keep a small bowl of water nearby to keep your fingers damp while you press the rice down onto the nori.

Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.

Directions: While Emmer Farro is cooking combine and mix ingredients for the dressing in a large bowl / Cook farro in 7 C of water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately into bowl with citrus dressing / Mix and let cool a bit / / Stir in dried fruit, larger pieces chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or cherries / Can be served at room temperature on a bed of coarsely chopped kale that has been lightly dressed in a little more of the citrus dressing.

While the peppers roast, place cashews, water and lemon juice into food processor and blend until smooth, stopping to scrape down sides of bowl as needed.

For the Caramel Drizzle: While the pie is still warm, combine the butter, caramels, and 1 tablespoon water in a large heatproof bowl set over a small pot of barely simmering water.

Mix the yeast and flour together and then gradually add the cup of water with oil & salt stirring with a large fork until it starts to come together, knead lightly picking up all of the flour from the sides of the bowl while kneading.

When you want to use it, you may find it has hardened so you can either leave it at room temperature for a while or you can place the glass jar inside a bowl of boiling water to melt it quickly.

In a bowl, add all of your dry ingredients and then pour your wet ingredients on top, mixing until all of your ingredients are combined (you can need the cookie dough with your hands if desired - if it doesn't seem to be coming together after a while, add a few drops of water or milk).

While the sauce simmers, place the remaining 4 tablespoons of water into a small bowl.

1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and cover.

With the addition of some boiling water, it all bubbles away happily on the stove while you make your crumble topping - which is just oats, ground almonds, brown sugar, coconut oil, maple syrup, sunflower seeds and pumpkin seeds mixed together in a bowl.

Kong serves the bowl (filled with crudités) on a bed of salt, which helps absorb some of the water while it melts.

While this is mixing, place the chia seeds and 3/4 cup of the water in a bowl to allow the chia seeds time to absorb the water.

While the water is heating to a boil, prepare a large bowl of ice water.

Keep the apple slices in the bowl of water to prevent discoloration while you get the oil hot and mix the batter.

The Horns have missed two bowl games and watched in - state foes Baylor, TCU, and Texas A&M all taste various amounts of glory while they have failed to even tread water at times since 2010.

And while you do everything in your power to not say the word no to them to encourage the use of the word, your one year old heads straight for the dog's water bowl and you just know what she intends to do to it...